Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Stir-Fried Crab Meat with Vermicelli Recipe

Crab Meat : Fresh crab meat is always best, but it is expensive and not always easily available. Canned crab meat has a slightly different flavor and texture to fresh salt will have been added. After draining, use a knife or your finger to check the pieces of membrane or shell, and remove. Note that when drained, the crab meat is only about half the weight shown in the can.

Ingredients : Serves 4

200 g

2 tablespoons

10

3 cloves

2 stems

1

170 g

2 tablespoons

2 tablespoons

2 teaspoons

3

Dried mung bean vermicelli

Oil

Red Asian shallots, very finely sliced

Garlic, finely chopped

Lemon grass (white part only), very finely sliced

Red pepper (capsicum), cut into thin 4 cm matchsticks

Can crab meat, well drained

Nuoc cham sauce

Lime juice

Sugar

Spring onions (scallions), cut into very fine diagonal slices

Method :
  • Soak the noodles in hot water for 20 minutes or until softened. Drain.

  • Using scissors, cur the noodles into short lengths for easy eating.

  • Heat the oil in a wok or heavy-based pan.

  • Add the shallots, garlic and lemon grass.

  • Stir-fry over high heat for 2 minutes.

  • Add the red pepper and cook for 30 seconds, tossing well.

  • Add the vermicelli and toss. Cover and steam for 1 minute, or until the vermicelli is heated through.

  • Add the crab meat, nuoc cham sauce, lime juice and sugar. Toss well, using 2 wooden spoons.

  • Season with salt and pepper to taste, sprinkle with the spring onion (scallion) and serve.

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